Paolo Casagrande is a renowned Italian chef, with More than 20 years of experience in the gastronomic world.
His cooking style was influenced by his time in various restaurants, being marked by his experience in Italy, the Basque Country, Catalonia and the Mediterranean in general.
It also stands out for its discipline and creativity in the kitchen, where he transforms simple ingredients into unique recipes full of flavor.
Learn more about Paolo Casagrande, his biography, gastronomic training and his culinary career up to the present.
Biography of Paolo Casagrande
Paolo Casagrande is a renowned Italian chef, with an impeccable and successful career.
To get to where he is, he trained in schools and restaurants in Veneto, Milan, London, Paris and Spain.
Get to know in depth the biography of Paolo Casagrande, a passionate cook and committed to cooking.
Also, here is a video from the YouTube channel “Beko España”, where you can see how Pablo Casagrande works in the kitchen.
Life of Paolo Casagrande
Paolo Casagrande was born in Susegana, a town in the province of Treviso located in the Veneto region of northern Italy.
Since he was little, he had a passion and curiosity for cooking, since his family got together to prepare delicious recipes and enjoy a pleasant family time.
Thence learned that cooking is a means to make people happy, while the cooks have the mission of achieving it.
From the beginning, he was supported by his family to follow the gastronomic path and promote his love for cooking.
Training in gastronomy
Your training in gastronomy started at the age of 15 in Veneto, where he studied at the Alfredo Beltrame Culinary Institute.
There he learned different recipes, flavor combinations and cooking techniques from September 1994 to June 1999.
After obtaining his diploma, started working in different restaurants inside and outside of Italy.
He made his way to fine-dining restaurants in Milan, London, and Paris; where he learned new culinary techniques and discipline in the kitchen, under the guidance of renowned chefs such as Alain Soliveres.
In 2003, he began working at the Martin Berasategui restaurant de Lasarte, located in Guipúzcoa.
His excellent performance in this branch helped Casagrande obtain a position in charge of the MB restaurant at the Ritz-Carlton, based in the Canary Islands.
During his tenure as Head Chef, he managed to make the MB restaurant recognized with a Michelin star and two Repsol suns.
He returned to Italy in 2010 to become the executive chef at CastaDiva Resort, a luxury hotel located in the province of Como.
In 2012 he returned to work with Martín Berasategui at the helm of the Lasarte Restaurant in Barcelona. He was part of the service that awarded the business its third Michelin star, as well as three Repsol suns in 2019.
Likewise, from 2016 to 2021 he was part of the Monument Hotel project, under the position of Executive Chef.
Current professional career
Currently, Paolo Casagrande maintains his commitment to offer fresh cuisine, full of nuances of flavor and texture.
Similarly, he is always innovating recipes that are subtle and elegant.
Serves as Chef at Lasarte Restaurant for 10 years, where he organizes the kitchen, its menus, the staff and maintains the mark of Martín Berasategui in each recipe.
On the other hand, since January 2023 he has held the position of gastronomic director of the Orobianco restaurant.
This business located on the coast of Calpe, is one of the best Italian cuisine restaurants outside of Italy, as well as one of the winners of the L’Exquisit Mediterrani Gastronomic Seal of the Valencian Community.
Where did Paolo Casagrande train?
Paolo Casagrande’s training began at the Alfredo Beltrame Culinary Institute.
Likewise, he made his way through haute cuisine restaurants in Milan, London and Paris; where he learned new culinary techniques and discipline in the kitchen, under the guidance of renowned chefs such as Alain Soliveres.
What is Paolo Casagrande famous for?
Paolo Casagrande is recognized for being the chef in charge of the Lasarte Restaurant in Barcelona, the first restaurant with the distinction of three Michelin stars in the city.